Cool summer salad

Yield: 10 Servings

Measure Ingredient
1 \N 16-oz frozen bread dough; thawed
1 \N Head leaf lettuce
1 \N Cucumber
1 can Black olives
2 \N Roma tomato
1 bunch Green onion
1 medium Granny Smith apple
4 ounces Feta cheese
1 medium Chicken breast; optional
1 medium Purple onions; marinated
3 tablespoons Balsamic vinegar
4 tablespoons Olive oil
1 small Lemon; zested and juiced
1 \N Clove fresh garlic
\N \N Fresh ground black pepper
2 teaspoons Margarine
⅓ cup Pecans; chopped
2 tablespoons Brown sugar



Bread Bowl: Thaw the bread dough, punch down and let rise again. Spritz Stoneware baking bowl with cooking oil. Gently spread bread dough over outside of bowl. Bake bread according to pkg. directions, usually about 30 minutes at 350.

Salad: If you choose to serve chicken in this salad, cut chicken into strips and saute in 1T oil, with some lemon & pepper marinade using the Stir-Fry or Family Skillet. Set this aside until needed. Prepare lettuce into bite-sized pieces using the Garnisher Tool. Use garnisher to slice cucumber into thin slices. Chop purple onion in the Food Chopper and put into vinegar to marinate while preparing the remainder of the salad. Slice and quarter tomatoes using the Self-Sharpening Knife. Add to salad. Snip some green onions into salad using the Kitchen Shears. Add some lemon zest using the Lemon Zester. Add salt and ground pepper with the Pepper Mill.

Add Feta cheese, crumbled. Prepare apple with the Apple-Peeler-Corer-Slicer. Cut into pieces and add to salad. Slice black olives using the Egg Slicer Plus and add. Add carmelized pecans.

Dressing: Combine dressing ingredients. Pour over salad and toss. Use Deluxe Cheese Grater to add fresh Parmesan to top. Enjoy! Recipe by: Virginia Bettis

Posted to MC-Recipe Digest by "Teri Sanford" <terily@...> on May 08, 1998

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